A hearty and nourishing blueberry oatmeal cake made with wholesome ingredients and topped with a crunchy layer of toasted sunflower seeds, perfect for breakfast or a healthy snack.
Author:Emma Harper
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:9 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup rolled oats
1 cup buttermilk
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1/4 cup vegetable oil or melted coconut oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
1/4 cup sunflower seeds
1 tbsp honey or maple syrup (for drizzling over topping)
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch square or round cake pan.
In a small bowl, combine oats and buttermilk. Let soak for 10–15 minutes.
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together brown sugar, oil, eggs, and vanilla extract.
Add soaked oat mixture to the wet ingredients and stir to combine.
Gradually add dry ingredients, mixing just until incorporated.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
Sprinkle sunflower seeds evenly over the top and drizzle with honey or maple syrup.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen blueberries straight from the freezer to prevent excess bleeding.
Substitute sunflower seeds with chopped nuts or pumpkin seeds if desired.
This cake is lightly sweetened and great as a breakfast treat.
Store covered at room temperature for 2 days or in the fridge for up to 5 days.